[Special] Ota City Takeout Gourmet Collection Vol. 4: Pizza Edition

Exit at Yukigaya-Otsuka Station on the Tokyu Ikegami Line and walk along Nakahara Kaido Avenue towards Kanpachi-dori Avenue for about 5 minutes, and you will see a restaurant with an eye-catching red sign and an Italian flag-patterned lantern. That is Pizzeria moco.

The owner, who trained at a long-established pizzeria in Jiyugaoka, PIZZERIA&DINING PICO, found a location smaller than 33m2 and opened Pizzeria moco in April 2020, wanting to open a cozy pizzeria where it was easy to be near the customers.

All of the restaurant’s pizza menu items are available for takeout, and half toppings are also available.

According to the owner Ms. Sano, all the dough and sauces are authentic Italian recipes, and she makes sure to use up all the fresh ingredients she purchases on the same day.


Ms. Natsuki Sano, owner

The takeout box is imported from Italy, the home of pizza. They are selected from a number of patterns and sizes.
The pizza we introduce today is half “Kamaage Shirasu (Boiled Whitebait) and Garlic,” a popular takeout item and half “Margherita,” a classic pizza.


Half “Kamaage Shirasu (Boiled Whitebait) and Garlic” and half “Margherita” pizza: 1,390 yen (including tax)
Just over a minute after putting the pizza into the pizza oven, it is then ready to be served and gives off a delicious aroma. As an extra convenience, you can specify how you would like your pizza to be cut, such as 6, 8, or 10 slices.





The dough made from flour imported from the home of pizza in Naples, Italy looks thin, but is characterized by its chewy texture.



“The savory, salty, Neapolitan-style dough is what sets our dough apart. I myself like to drink, so I try to make it taste like something I would like to eat when I drink,” says Ms. Sano. The pizzas taste great with beer or wine.

The tomato sauce is designed to be a salty sauce in general, with a secret ingredient added to make it especially flavorful .


“Pizza Margherita,” one of the most typical Neapolitan pizzas, is 1,320 yen (including tax).


Other than pizzas, many kinds of pastas (from 1,160 yen including tax) and assortments of appetizers (from 1,080 yen including tax) are available for takeout.

Pizzeria Trattoria Marco is located about a 2-minute walk from Shimomaruko Station on the Tokyu Tamagawa Line. Walking along the red-tiled pavement leading from the station, you will see a restaurant marked by an Italian flag.


Ms. Mai Ando, owner (left) and Mr. Shunki Mizushina, staff (right)
The owner Ms. Ando used to run an izakaya in front of Shimomaruko Station. After meeting and studying with an Italian chef, she opened this restaurant in 2012.
We will be introducing a takeout item popular among children and adults alike, “Pizza Margherita.”


“Pizza Margherita (tomatoes, mozzarella cheese made with water buffalo milk, basil)”: 990 yen (including tax)
Aiming for a Roman-style pizza, the thin dough, which is rolled until thin, has a moist texture and a delicate flavor that naturally melts in your mouth. “Since I used to run an izakaya, I wanted to make pizzas that would be a good snack with drinks,” says Ms. Ando.


After rolling the dough out, tomato sauce, mozzarella cheese made with water buffalo milk, and basil are put on and placed in the pizza oven.

The pizza is ready in just over a minute.

The smell of freshly baked pizza is heavenly! The melted mozzarella cheese stimulates the appetite.
All pizzas are available for takeout. There are over 10 kinds of pizzas available at all times including the regular menu items such as the Margherita as well as original pizzas that are seasonal and limited.

“An example of a limited seasonal original pizza would be Pizza Marinara with Kujo green onions in winter. We also offer pizzas with mountain vegetables in early spring.”


“Pizza Marinara with Kujo Green Onions”: 1,440 yen (including tax)


The takeout box is also made in Italy.

Tables are available in the back of the restaurant.	Counter seating is also available, so it is welcoming for a solo visitor to drop by on a whim.

While the Declaration of State of Emergency was in effect, the restaurant placed a takeout menu in the showcase at the storefront to appeal to customers, and as a result, the number of customers who wanted to order take out increased dramatically.

“I think a lot of people used to think of pizza as something you eat on special occasions. Now that we offer more takeout, it probably has become more accessible,” says Ms. Ando. There has been an increase in customers coming back to eat at the restaurant after experiencing Pizzeria Trattoria Marco through takeout. In May 2021, Ms. Ando opened a second location (takeout only) with the same menu in Kugahara.


This delicious looking box lunch is 864 yen (including tax).
Pizzeria Trattoria Marco is so closely connected to the local community that they have had stalls at local festivals. We hope you will enjoy the pizzas of Pizzeria Trattoria Marco.

Pizza.K is located about a 5-minute walk from Kojiya Station on the Keikyu Airport Line. The chef-owner, who is fascinated by pizza, offers pizzas made with the finest ingredients and cooking methods at this cozy restaurant.


Mr. Hiroaki Kaneshiro , chef-owner. He trained at a famous restaurant in Azabu-juban for about 6 years, then opened Pizza.K in his hometown of Kojiya in October 2017.
Pizza.K recommends the “Seasonal Pizza” made with various seasonal ingredients for takeout.


“Seasonal Pizza” (Challandais duck confit and Kujo green onions pizza): 2,660 yen (including the fee for the takeout box and tax)
The “Seasonal Pizza” changes every month. When we visited Pizza.K in January, the seasonal offering was a pizza with a Japanese-inspired taste, with Challandais duck confit and an abundance of Kujo green onions. Many regulars look forward to the “Seasonal Pizza” every month, as it is full of creative combinations of seasonal ingredients.



Green onions draw out the flavor of the duck. Mozzarella and smoked cheeses are the perfect fit for this pizza.

The most important thing they focus on at Pizza.K is the dough. They do not go for a chewy texture, opting instead for a light and crispy texture. It is characterized by a very airy texture compared to its apparent volume.



Owner and chef Mr. Kaneshiro mentions that the secret resides in how the dough is treated. “The dough is allowed to mature and ferment for more than 30 hours without being worked, bringing out the full flavor of the flour. The characteristic of our pizzas is that they have a crispy texture , even down to the crust.”



The dough is carefully stretched after maturation and fermentation. Mr. Kaneshiro is particular about stretching the dough quickly with his hands without using a rolling pin. This stretching method is also part of the secret to its crispy dough.



The “Seasonal Pizza” is topped half with a cheese-based sauce and half with tomato sauce, so you can enjoy two different flavors, which is a big plus.



Pizzas are baked in a temperature-controlled wood-fired pizza oven. Pizzas are finished baking in about a minute, so the timing to take them out is extremely important.



Pizza.K looks very elegant and cozy inside. With counter and table seating, the atmosphere is enjoyable for both individuals and families. In front of the counter seats is a wood-fired oven, where you can enjoy a delicious pizza while watching the wood crackle and burn.

“Pizza.K specializes in pizza, but we want our customers to enjoy a total meal, including appetizers and desserts. Although we receive a lot of takeout orders due to the circumstances we face, when you can go out for a meal in peace, we would like you to come to our restaurant and enjoy our freshly baked pizza.”

Pizza.K takeout options allow you to enjoy fine, indulgent feeling pizzas from the comfort of home. Please give it a try.